Best 6 Stuffed Fried Pickles Recipe By Tasty Recipes

STUFFED DILL PICKLES

Steps:

• Cut off both ends of the dill pickles to create a flat surface.
• Using a thin potato peeler or a sharp knife or Uncle Bill's Dill Pickle Corer, and core out each dill pickle. (You can save the core for another use).
• Stand the pickles on end on paper towelling and let drain until all liquid is drained, about 30 minutes. In addition, run some rolled paper towelling through the core to remove any liquid that did not drain.
• Meanwhile, in a mixing bowl, cream the cheese, add onion and garlic and mix until well blended. Add Tabasco sauce and mix well to blend.
• Using a cake decorator or a small spoon, stuff each pickle. Wrap the stuffed pickles in plastic wrap and refrigerate until cheese is firm, about 2 hours.
• Before serving, slice pickles into 3/4 inch slices and place slices on a serving plate. (Cover and refrigerate any unused pickles). These pickles are also good for lunches.
• You may also add some finely chopped Smoked Salmon to the filling, or some finely chopped black olives, or finely chopped cooked ham. Try mixing equal amounts of Cheese-Whiz and cream cheese, or use the different cream cheese that are available.
• NOTE: Uncle Bill has developed a stainless steel corer and is now available - z-mail me if you are interested.

YUM ESSENTIALS: CREAM CHEESE STUFFED FRIED PICKLES

Steps:

• PREP/PREPARE
• Gather your Ingredients (mise en place).
• Chef's Note: There are many ways to make fried pickles, in this recipe I went more towards the tempera approach. This allows me to make a much thicker fried pickle than the more traditional, breaded method.
• In a bowl or shallow dish, combine the 1/2 cup flour with the arrowroot powder.
• Thickly slice the pickles... Mine are about 1/2 inch (1.2cm).
• Cut a hole in the middle and stuff with some cream cheese.
• Lay them on a paper towel, and place in the refrigerator for about 30 minutes.
• Add enough peanut oil to a pan, or pot to a depth of 1 inch (2.5cm).
• Chef's Note: Heat the oil to 350f (175c).
• Add all the dry ingredients for the batter into a bowl.
• Chef's Note: You can add additional spices to the the batter to kick it up... more cayenne, pepper, salt, etc.
• Slowly add the club soda, and mix until the batter is formed.
• Chef's Note: Don't mix too hard, a few lumps are expected.
• Dredge the pickles in the flour mixture.
• Shake off the excess and then dip into the batter.
• Allow the excess to drip off, and then place into the hot oil.
• Fry until golden brown, about 1 - 2 minutes per side.
• Drain on paper towels.
• PLATE/PRESENT
• Serve immediately, by themselves or with your favorite dipping sauce. Enjoy.
• Keep the faith, and keep cooking.

FRIED PICKLE SLIDERS RECIPE BY TASTY

Steps:

• Heat the oil in a large pot until it reaches 350˚F (120˚C).
• In a small bowl, combine the flour, garlic powder, onion powder, thyme, cayenne, paprika, salt, and pepper, and mix until evenly distributed. Dredge the pickles in the flour mixture, then the eggs, and then the bread crumbs. Fry the pickles for 3 to 5 minutes, or until browned and crispy on the outside.
• For the ranch dressing, add the buttermilk, mayonnaise, sour cream, garlic powder, onion powder, dill, parsley, salt, and pepper to a medium bowl and stir until well combined.
• Using a toothpick, assemble a slider by layering a fried pickle, the ranch dressing, a meatball, lettuce, a tomato slice, and one more pickle. Repeat with the remaining ingredients.
• Enjoy!

FRIED CHEESY PICKLES

Steps:

• Pour 2 inches oil into a large pot and heat to 360 degrees F. Line a plate with a paper towel.
• Stir together the ranch dressing and sriracha to taste in a bowl. Set aside.
• Drain the pickles and use a paper towel to pat off any excess moisture (I like to save the brine and use it again!). Wrap each pickle in a slice of cheese, then fold and roll the cheese-wrapped pickle in an egg roll wrapper. Fold up the left side, then the right and roll up tightly like a burrito, using a bit of water on your finger to seal the sides.
• Working in batches to not overcrowd the pot, fry the pickles until golden brown and crispy on all sides, 2 to 3 minutes. Transfer to the lined plate to drain and cool slightly. Slice in half crosswise and serve with the Sriracha ranch.

AIR-FRYER PICKLES

Steps:

• Preheat air fryer to 400°. Let pickles stand on a paper towel until liquid is almost absorbed, about 15 minutes., Meanwhile, in a shallow bowl, combine flour and salt. In another shallow bowl, whisk eggs, pickle juice, cayenne and garlic powder. Combine panko and dill in a third shallow bowl., Dip pickles in flour mixture to coat both sides; shake off excess. Dip in egg mixture, then in crumb mixture, patting to help coating adhere. In batches, place pickles in a single layer on greased tray in air-fryer basket. Cook until golden brown and crispy, 7-10 minutes. Turn pickles; spritz with cooking spray. Cook until golden brown and crispy, 7-10 minutes longer. Serve immediately. If desired, serve with ranch dressing.

FRIED DILL PICKLES

Steps:

• Drain pickles, discarding liquid. Cut pickles into 1/2-inch-thick slices. Drain on paper towels; blot with additional paper towels until dry., In a shallow bowl, mix buttermilk and hot sauce. In another shallow bowl, mix flour, cornmeal, garlic salt, paprika, cayenne pepper and pepper. Dip pickles in buttermilk mixture, then in flour mixture. In a Dutch oven, heat 1 in. of oil to 375°. Working in batches, fry pickles 2-3 minutes on each side or until golden brown. Drain on paper towels. Serve immediately with ranch dressing, if desired.